Potage saint hubert

8 servings


Put the soaked lentils in a saucepan along with the onions, white leeks, char or dill, bay leaf. Pour water, salt and cook. Fry plucked and processed game (pheasant, grouse, partridge) (this gives the soup a special aroma) and cook. From the finished game, separate the bones from the meat, taking away and setting aside the best pieces. Pass the rest of the meat through a meat grinder or leaf in a mortar. Put the removed bones back into the game broth and cook for another 20-30 minutes. Pass the cooked lentils through the sieve, mix with the game meat passed through the meat grinder or ground in the mortar and wipe through the sieve again. Pour some broth into the strained mixture. Heat, pour in the cream and, adding the rest of the broth, give the soup the desired consistency. Salt to taste. Heat up. Put game fillet chopped into a short straw in a bowl of soup before serving